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Bacon-Jalapeno-Artichoke Dip

 1 jar primal kitchen mayo
 8-9oz. can of whole artichoke hearts, drained, rinsed and loosely chopped
 2 tbsp. coconut milk cream
 1 tsp. nutritional yeast
 1 tbsp. fresh lemon juice
 4 strips Pederson Farms bacon, cooked and diced
 1 jalapeno, seeds + stem removed and diced
 1 tbsp. ghee
 2 cloves garlic, minced
 2 cups, packed, baby spinach
 salt and pepper, to taste
 optional add in 1 cup cooked and shredded chicken

1

Preheat oven to 375.

2

In a large bowl, combine the mayo, loosely chopped artichoke hearts, lemon, coconut milk, nutritional yeast, bacon, and shredded chicken (if using). (*if your can of coconut milk isn't separated, place it in the fridge until separation occurs, then, scoop 2 tbsp. of the cream off of the top).

3

Heat ghee in a skillet over medium heat. Add the garlic and jalapeno and saute for about 1 minute, being careful not to burn. Add the spinach and saute until just wilted about 3-4 more minutes. Pour spinach and jalapeno mixture into the large bowl with the mayo. Season the bowl, to taste, with plenty of salt and pepper.

4

Pour mayo mixture into an oven safe serving dish and bake at 375 until warm and bubbly, about 15 minutes.

5

Serve with assorted veggies for dipping and enjoy!

Category

Ingredients

 1 jar primal kitchen mayo
 8-9oz. can of whole artichoke hearts, drained, rinsed and loosely chopped
 2 tbsp. coconut milk cream
 1 tsp. nutritional yeast
 1 tbsp. fresh lemon juice
 4 strips Pederson Farms bacon, cooked and diced
 1 jalapeno, seeds + stem removed and diced
 1 tbsp. ghee
 2 cloves garlic, minced
 2 cups, packed, baby spinach
 salt and pepper, to taste
 optional add in 1 cup cooked and shredded chicken

Directions

1

Preheat oven to 375.

2

In a large bowl, combine the mayo, loosely chopped artichoke hearts, lemon, coconut milk, nutritional yeast, bacon, and shredded chicken (if using). (*if your can of coconut milk isn't separated, place it in the fridge until separation occurs, then, scoop 2 tbsp. of the cream off of the top).

3

Heat ghee in a skillet over medium heat. Add the garlic and jalapeno and saute for about 1 minute, being careful not to burn. Add the spinach and saute until just wilted about 3-4 more minutes. Pour spinach and jalapeno mixture into the large bowl with the mayo. Season the bowl, to taste, with plenty of salt and pepper.

4

Pour mayo mixture into an oven safe serving dish and bake at 375 until warm and bubbly, about 15 minutes.

5

Serve with assorted veggies for dipping and enjoy!

Bacon Jalapeno Artichoke Dip

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